NRN surveyed over 400 restaurant operators for our latest market leader report. Discover how these industry leaders are leveraging data to shape their strategies and drive success.
Restaurant August, which in its six years has been noted repeatedly for its contemporary Creole cuisine, has become the centerpiece of a fledgling restaurant empire for chef-owner John Besh. This spring has been a busy one for Besh, who...
ATLANTA Arby’s Restaurant Group Inc. signed six new and 27 existing franchisees to development agreements that call for the openings of 63 units nationwide. —“We’re pleased with these initial results of signing 63 new...
Captain D's Seafood is charting a new course for food safety. The Nashville-based operator has started requiring all of its 600 restaurants to have two employees who are certified in food safety through the ServSafe program offered by the...
The E. coli O157:H7 contamination of fresh produce and stomach-and bowel-churning norovirus captured headlines in 2006, but in 2007 it is viral Hepatitis A that has been taxing the good will of thousands of restaurant patrons and employees and...
Moving back to Michigan in 1980, Matt Prentice found a shuttered deli he could afford to reopen, a new reason to think he might yet become a restaurateur, and an economic climate that puts the area’s present malaise in perspective. “We...
At an early springtime charity event last year, many of New York’s best chefs showed their culinary talent. Suckling pig was served with wild mushrooms and pickled ramps. Lamb confit was dished up with minted pea purée and preserved citrus...
Adam Siegel knew early on that he wanted to be a chef. With extensive experience working with French and Italian cuisine, he has become instrumental in keeping Lake Park Bistro and Bacchus, part of Milwaukee’s Bartolotta...
Jar restaurant in Los Angeles may look the part of a good ol’ boys club, with its masculine brown decor and serious hunks of meat on the menu. However, the driving force behind this consistently popular chophouse is a woman: Suzanne Tracht...
NASHVILLE Tenn. Captain D's Seafood is giving its operations an extreme makeover. The effort is being led by Alan Caldwell, a restaurant industry veteran who joined the quick-service seafood chain in 2005 as senior vice president of...
Larger numbers of burger, chicken and other quick-service operations in the fast-food mainstream are adding south of the border spice to their menus. Chipotle and poblano peppers, spicy beans, cilantro and all kinds of salsa are...
